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Jamaican Fried Snapper
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Chef Robert Simpson's crispy fried snapper with escovitch vegetables is a flavorful Jamaican delight.
Ingredients:
  • 1 (1 1/2 pound) whole red snapper, cleaned and scaled
  • salt and freshly ground black pepper to taste
  • 1 quart vegetable oil for frying
  • 1 teaspoon vegetable oil
  • 0.5 white onion, sliced
  • 0.5 large carrot, peeled and cut into thin strips
  • 0.125 teaspoon minced garlic
  • 0.25 cup white vinegar
  • 1 tablespoon water
  • 0.75 teaspoon salt
  • 0.25 habanero pepper, seeded and minced
  • 1 sprig fresh thyme, leaves stripped
  • 1 allspice berry, cracked
  • 1 pinch brown sugar
Instructions:
  • Dry the fish thoroughly, make 3 small slits on both sides of the fish, and generously season with salt and pepper.
  • In a large skillet, heat 1-quart of oil over medium-high heat until it shimmers. Fry fish until golden and crispy, about 5 minutes per side. Transfer fish to a paper towel-lined plate to drain excess oil.
  • In a large skillet over medium-high heat, sizzle 1 teaspoon of oil until shimmering. Add in onion, carrot, and garlic, and sauté while stirring for 1 to 2 minutes.
  • Combine vinegar, water, salt, habanero pepper, thyme, allspice, and sugar in the pan. Cook until the liquid reduces, approximately 5 minutes. Serve by spooning the onion mixture over fried fish.

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